2tablespoonTerra Delyssa Organic Extra Virgin Olive Oil, divided
2tablespoonswhole grain mustard
1tablespoonDijon or yellow mustard
1small shallot, minced
1teaspoonhoney or maple syrup
Freshly squeezed juice, from 1 lemon
1 ½ - 2lbsWild Caught King or Coho salmon filet, s, skin on
1lbbaby reds, sliced into thin rounds
2-3small zucchini, or yellow squash, sliced into thin rounds
1lemon, thinly sliced
sea salt and black pepper, to taste
fresh dill, roughly chopped
Instructions
Preheat oven to 400ºF. Lightly grease a large baking sheet with a little olive oil.
In a small bowl, whisk together the mustards, shallot, honey (or maple) and lemon juice. Season with sea salt and black pepper, to taste.
Place zucchini and potato rounds in an even layer onto the prepared baking sheet. Arrange the lemon slices on top. Drizzle with olive oil and season with salt and pepper, to taste.
Top with salmon filet(s), spoon the mustard mixture on top (dividing evenly among the filets if more than one). Sprinkle fresh dill over everything.
Place the pan into the preheated oven and cook until the fish flakes easily with a fork, about 18-20 minutes.
Serve immediately, garnished with fresh dill, if desired.
Notes
The cooking time can vary depending on the size and thickness of the filets. Best to check around 12-15 minutes, to avoid overcooking.For Whole30 leave out maple or honey For keto, leave out potatoes and add more veggies For AIP leave out maple or honey and swap potatoes for more veggies (check to make sure mustard is compliant) For Low FODMAP leave out shallots